Pumpkin White Chocolate Chip Cookies

Trying to squeeze in every last possible chance to make anything and everything with pumpkin! I am going to be a little sad when Thanksgiving has passed and the "fall baking season" has ended. Definitely love the fall flavors of apple and pumpkin more than the winter flavors of peppermint and gingerbread.

I have been dying to make these cookies but was waiting for the perfect opportunity! And that opportunity finally presented itself today! This recipe makes a fairly large number of cookies and so I needed several places to be able to take them! We all know I have no self control when it comes to sweets so I needed to get them out of the house fast!

Zach's coworkers gave these cookies rave reviews!! He said they were still talking about them three hours later!! Glad to hear they loved them just as much as I do!

I especially love their "cakey" consistency! They are soft, chewy, light, and fluffy! Definitely better than a flat, crisp cookie :)

White chocolate chips are the perfect addition to the usual pumpkin and cream cheese combo. Adding just the right amount of sweetness!


Pumpkin Cookies
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1 1/2 cups sugar
1/2 cup butter
15 ounce can of pumpkin
1 egg
1 teaspoon vanilla
3/4 bag of white chocolate chips

Preheat oven to 350 degrees. Cream sugar and butter on medium speed until light and fluffy. Add pumpkin, egg, and vanilla. Gradually beat in flour, baking soda, baking powder, cinnamon, and nutmeg. Mix in white chocolate chips.

Drop by rounded teaspoons onto greased cookie sheets. Bake for 14-16 minutes or until edges are firm.

Cream Cheese Frosting
6 tablespoons butter
4 ounces cream cheese
1 3/4 cup powdered sugar

Cream butter and cream cheese until well blended. Gradually add powdered sugar until the desired consistency is reached. If needed, add small amount of cream or milk to thin frosting.


Enjoying the Sweet Escape!
-Jess